Lime slices

Ingredients for 1 servings:

• 100 g butter
• 200 g biscuits (butter)
• Fat, for the tray
• 1 lime(s), untreated
• 8 sheets of white gelatin
• 750 g quark, 40% fat
• 50 g sugar
• 1 packet of vanilla sugar
• 150 ml syrup (lime)
• 250 g whipped cream
• 1 pack of cake glaze, white
• 100 ml syrup (lime)
• 150 ml water

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 20 minutes; Total time approx. 3 hours

A creamy no-bake cake with lime syrup, for 16 pieces

Grease a baking sheet, line it with baking paper, and place a 25 x 25 cm baking frame on top. Base: Melt the butter in a saucepan. Place the biscuits in a freezer bag, seal it tightly, and finely crumble with a rolling pin. Stir the crumbs into the butter. Press the mixture evenly into the baking frame with a spoon to form a flat base. Refrigerate the base for at least 20 minutes. Topping: Wash the lime in hot water and finely grate the zest. Squeeze the lime juice. Soak the gelatin according to the package instructions. Mix the quark with the sugar, vanilla sugar, lime zest, and 3 tablespoons of lime juice until smooth. Dissolve the gelatin in the lime syrup according to the package instructions. Whisk 4 tablespoons of the quark mixture with the dissolved gelatin, then stir in the remaining mixture. As soon as the quark mixture begins to thicken, whip the cream until stiff peaks and carefully fold in. Pour the cream onto the base and smooth it down. Refrigerate the cake for at least 2 hours. Glaze: Prepare a glaze from cake glaze powder, syrup, and water according to the package instructions and spread it over the cake. Allow the glaze to set. Carefully loosen and remove the baking frame with a knife. Refrigerate the cake until ready to serve, then slice it to serve.